For harried folks, the first rule of thumb is to keep things simple. Look for recipes that can be made ahead of time. Explore ways you can personalize ready-made and ready-to-cook dishes from the local supermarket. The trick is to concentrate on presentation with garnishes and the like. Instead of spending hours on making a simple pound cake, buy the cake and make your own toppings or fruit syrups.
When it comes time to choose quick and easy recipes, there are many great sources. "101 Things to Do with a Tortilla" by Stephanie Ashcraft et al from Gibbs Smith presents many time-saving ideas for everything from appetizers, and snacks to salads, entrees, and desserts. There is even a chapter for breakfast and brunch.
These distinctive dishes are suitable for all kinds of occasions. In the introduction, the authors offer helpful tips and techniques for cooking with tortillas. This volume is a sequel to the New York Times best-seller, "101 Things to Do with a Cake Mix." Asian cuisine continues to be one of the most popular in America. For novices and experienced cooks alike, "Asian Flavors: Unlock Culinary Secrets with Spices, Sauces, and Other Exotic Ingredients" by Wendy Sweetser is by far the best source around. This was published by Kodansha International.
With scrumptious, easy to prepare recipes to suit every taste, this exciting new cookbook focuses on ten major ingredients, most of which are familiar to cooks, such as ginger, sesame, chiles, and limes. Lushly illustrated in full color, this presents 120 recipes from ten different Asian countries. Organized by ingredient, these are suitable for all kinds of occasions. Using this book is like going on a culinary trip without ever leaving home. The author includes a complete history for each ingredient and each country's cuisine. A number of these dishes can be made ahead of time.
From the simple to the sublime, no dish measures up to soup. With a few exceptions, most can be prepared ahead of time and re-heated. In fact, this approach can actually improve the flavor of some soups. Three Rivers Press, a division of Crown, has published an authoritative guide to soups. "An Exaltation of Soups-the Soul-Satisfying Story of Soups, as Told in More than 100 Recipes" is by Patricia Solley.
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